Galette des Rois à la frangipane

DOUGH
– 2 rolls of puff pastry
– 30ml milk

FOR THE FRANGIPANE
– 2 eggs
– 120g sugar
– 15g cornstarch
– 100ml milk
– 150g ground almonds
– 50g butter
– ½ tsp vanilla extract
– 1 tsp amaretto
– 1 bean or figurine

Beat the eggs with the sugar in a bowl. In a separate bowl, mix the cornstarch and milk until you get a smooth paste. Combine the two in a saucepan, bring to the boil and stir constantly until the mixture thickens. Add in the ground almonds, the butter, vanilla extract and amaretto and mix well. Spread the first roll of puff pastry on a baking tray covered with parchment paper. Cover with the frangipane leaving a border of +/- 1cm on all sides. Place the bean/figurine in the frangipane. Cover the galette with the second roll of puff pastry, pressing on the edges with your fingers. Cover the surface with milk using a brush. Make some patterns on the pastry with the tip of a knife. Bake for 20-30 minutes in a 200°C oven. Check the bake regularly.

Recette proposée par Sheyla Dostert : www.passionmeetscreativity.com